My father made the world's best pumpkin pie! Our family would salivate at the thought of a big piece at the end of our holiday meal. We all came to find out after he died that all he did was used the Libby "Famous Pumpkin Pie" recipe - with his special touch....... a dash of vanilla. He told people it was an old family recipe he could never divulge. Dad was quite the character, and dearly missed. But somehow when I now make this recipe I feel him standing there with me. Thank you Libby for that oh-so-special memory!

Reviewed On: Nov. 11, 2009

This recipe is YUMMY and very versatile. I used this to make stirfry chinese veggies with tofu ande udon noodles. This was fantastic! I had originally intended to use this for teriyaki chicken wings, but Thought I would try this with the stirfry inst4ead. I had everythihng in the house except cider vinegar, so I used rice vinegar with a bit more garlic and ginger. The recipe was a bit sweet, but perfect after I added a dab of Wasabi. Now I can't wait ti make this on chicken or beef.......Thanks Marian! Definitely a keeper.

Reviewed On: Jun. 22, 2007

YUMMY, YUMMY, YUMMY!!!!! HAVE USED NEARLY ALL VARIATIONS - SUCH AS BARVARIAN SAUERKRAUT, PASTRAMI, MARBLE RYE, AND HEATING THE KRAUT BEFORE GRILLING THE SANDWICH. IN A PINCH I HAVE ALSO USED BUDDIG SLICED CORN BEEF. ONE OF THE BEST VARIATIONS I HAVE MADE THOUGH IS TO USE VIENNA DELI TURKEY PASTRAMI (AVAILABLE IN CHICAGO AND ELSEWHERE). TOTALLY AWESOME! BUT I WOULD NEVER USE MUSTARD................... SORRY!

Reviewed On: Apr. 20, 2007